Tofu Scramble with Jalapeño and Cilantro

This delicious scrambled eggs-without-the eggs recipe works well for breakfast, lunch, dinner, late night, any time you’re in the mood. Feel free to change up any vegetables with what’s fresh at your local farmers market. Recipe and photo by Ellen Kanner, who contributes Meatless Monday Musings to VegKitchen. If you’d like to serve this with the delicious slightly sweet quick bread depicted, here’s the recipe for Vegan Fig
and Walnut Bread.

Serves: 2 to 3

1 tablespoon olive oil

1 small onion or 3 scallions, chopped

1 jalapeño pepper, chopped

1 red pepper, chopped

1 small zucchini or yellow squash, chopped

1 teaspoon cumin

1 teaspoon turmeric

1 tablespoon nutritional yeast*

1 tomato, chopped

12 ounces (about 3/4 of a 1-pound package) firm organic tofu,
drained and squeezed to get rid of excess water

1 bunch fresh cilantro, chopped fine

Sea salt and fresh ground pepper to taste

Heat oil in a large skillet over medium-high heat. Add chopped onion, jalapeño, red pepper and zucchini. Stir and continue to cook for 7 to 10 minutes, or until vegetables soften and turn golden and fragrant.

Caryn

Stella Browne

May 22, 2012 at 12:36 am

I was looking for some healthy vegan recipes and I found your site. I am very pleased with your variety of recipes for tofu and today I tried this one….It’s a winner! My husband enjoyed it very much and asked for seconds!!!! Thank you….

Thanks to all of you for your compliments on Ellen Kanner’s wonderful recipe. If you like Ellen’s style, you’ll love her Meatless Monday Musings, each essay linked to one of her recipes here on VegKitchen: http://www.vegkitchen.com/meatless-monday-musings — and look for her new book (her first!), Feeding the Hungry Ghost (Feb. 2013).